Food Packaging and Preservation

Alexandru Mihai Grumezescu, Alina Maria Holban

• Publisher: Academic Press
• Year: 2017
• Print ISBN: 9780128112649
• eBook ISBN: 9780128112656
• Topic: Technology & Engineering
• Subtopic: Food Science
• Index: Technology & Engineering

Food Packaging and Preservation, Volume 9 in the Handbook of Food Bioengineering series, explores recent approaches to preserving and prolonging safe use of food products while also maintaining the properties of fresh foods. This volume contains valuable information and novel ideas regarding recently investigated packaging techniques and their implications on food bioengineering. In addition, classical and modern packaging materials and the impact of materials science on the development of smart packaging approaches are discussed. This book is a one-stop-shop for anyone in the food industry seeking to understand how bioengineering can foster research and innovation. - Presents cutting technologies and approaches utilized in current and future food preservation for both food and beverages - Offers research methods for the creation of novel preservatives and packaging materials to improve the quality and lifespan of preserved foods - Features techniques to ensure the safe use of foods for longer periods of time - Provides solutions of antimicrobial films and coatings for food packaging applications to enhance food safety and quality

Chapter 1

Basic and Applied Concepts of Edible Packaging for Foods

Jorge A. Aguirre-Joya^*

Miguel A. De Leon-Zapata^*

Olga B. Alvarez-Perez^*

Cristian Torres-León^*

Diana E. Nieto-Oropeza^*

Janeth M. Ventura-Sobrevilla^*

Miguel A. Aguilar^**

Xochitl Ruelas-Chacón^†

Romeo Rojas^‡

María Elena Ramos-Aguiñaga^*

Cristóbal N. Aguilar^*
* Autonomous University of Coahuila, Saltillo, Coahuila, Mexico
^** Center for Research and Advanced Studies of the National Polytechnic Institute (CINVESTAV-IPN), Saltillo, Coahuila, Mexico
^† Antonio Narro Agrarian Autonomous University (UAAAN), Saltillo, Coahuila, Mexico
^‡ Autonomous University of Nuevo León, San Nicolás de los Garza, Nuevo León, Mexico

Abstract

In this chapter, we describe details of basic and applied aspects of edible packaging for foods. Important challenges are going on to demonstrate the useful alternative or addition to conventional packaging. Food, pharma, and biotech sectors recognize the edible packaging as an alternative to reduce waste and to create novel applications for improving desired features of a product, such as stability, quality, safety, variety, and convenience for consumers. In this chapter, we include a description of natural polymers-base film and coatings, the properties, production, processing, and applications of this kind of novel system for packaging, the use of them as vehicles for functional and bioactive compounds and their applications for food preservation and, finally, we discuss the regulatory aspects and commercialization of edible packaging and the importance of the particularities of scaling-up research concepts to commercial applications. Thus, this chapter summarizes relevant information about the edible packaging for foods presenting a brief but clear scenario for the future of a promising technology.

Keywords

edible packaging

food applications

bioactivities

functional packaging

legislation

1. Introduction

Food packaging has an important role in chain supplies and it is an important part of the final process. Edible films and coatings are one of the emerging strategies for food-quality optimization. Their usefulness is based on the capacity to maintain the quality, to extend the shelf life, and to contribute to the economic efficiency of packagin...

Table of contents

• Cover
• Title page
• Table of Contents
• Copyright
• List of Contributors
• Foreword
• Series Preface
• Preface for Volume 9: Food Packaging and Preservation
• Chapter 1: Basic and Applied Concepts of Edible Packaging for Foods
• Chapter 2: New Food Packaging Systems
• Chapter 3: Active Food Packaging From Botanical, Animal, Bacterial, and Synthetic Sources
• Chapter 4: Powerful Solution to Mitigate the Temperature Variation Effect: Development of Novel Superinsulating Materials
• Chapter 5: Report on Edible Films and Coatings
• Chapter 6: Antioxidant Polymers for Food Packaging
• Chapter 7: Polysaccharide Nanobased Packaging Materials for Food Application
• Chapter 8: Bio-Based Nanocomposites for Food Packaging and Their Effect in Food Quality and Safety
• Chapter 9: Biodegradable Films: An Alternative Food Packaging
• Chapter 10: Recent Trends in Active, Smart, and Intelligent Packaging for Food Products
• Chapter 11: New Materials for the Aging of Wines and Beverages: Evaluation and Comparison
• Chapter 12: Natural Antimicrobial Agents for Food Biopreservation
• Chapter 13: Dairy Whey Protein-Based Edible Films and Coatings for Food Preservation
• Chapter 14: Polymers for Modified Atmosphere Packaging Applications
• Chapter 15: Using Laccases for Food Preservation
• Index